Artichoke And Mussel Bisque Recipes

Steps:

• Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
• Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.
• Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.

Steps:

• Preheat a grill.
• Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
• In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
• Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.

Steps:

• Saute onions in butter, over medium heat, for about 10 minutes, or until onions are soft.
• Add vermouth, artichokes, broth and thyme and simmer until the artichokes fall apart, about 10 minutes or so.
• Stir in cream and bleu cheese and simmer until melted.
• Carefully puree in a blender, or whir with your stick blender (if you do not own a stick blender, run, I said RUN out and get one! You will love it).
• Garnish with chives.

Steps:

• Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
• Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
• Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.